Ruffled Pumpkin Pie (Phyllo Crinkle)

The pumpkin pie viral Tiktok Crinkle Cake smashup!

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My ruffled pumpkin pie, aka phyllo crinkle pie, is the smashup of the viral Tiktok crinkle cake and the only pumpkin pie filling I ever use. We had a bakery for years and used this filling for so many different desserts. Not only is it the best, but even pumpkin pie haters loved it! You won’t believe how easy this pie is to make, plus it’s best when made ahead. So, it makes the perfect dessert for holiday parties. I can’t wait for you to try it!

Why you need to try this

Crisp phyllo

Creamy, custard, cheesecake pumpkin pie filling

Sweet syrupy soak

The perfect easy delicious twist on pumpkin pie and the viral Tiktok Crinkle Cake!

Everything you need

• #4 Phyllo pastry –thawed and at room temperature
• Butter –melted

The Syrup:

• Granulated sugar
• Water
• Cinnamon stick
• Pure vanilla extract –good quality for the best flavor

The Custard:

• Cream cheese –full fat for best results
• Granulated sugar
• Salt
• Pure vanilla extract
• Ground cinnamon
• Ground ginger
• Pureed cooked pumpkin –canned or homemade
• Egg yolks –at room temperature
• Lukewarm milk

How to make Ruffled Pumpkin Pie, aka Phyllo Crinkle Pie

1. Preheat the oven to 350 °F, 180 °C.
2. Take two sheets of phyllo at a time and gather them to form an accordion.
3. Then, place them into a 9 x 13-inch baking pan. (see video)
4. Bake on the center rack of the preheated oven for 10 minutes.
5. Pour the butter evenly over the top of the pastry and bake for an additional 10 minutes.

Make the Syrup: 

1. Combine the water, sugar, and cinnamon stick in a saucepan and bring it to a boil.
2. As soon as the sugar is dissolved, remove the pan from the heat and add the vanilla extract.
3. Set aside to cool.

Make the Pumpkin Custard:

• In the bowl of a tabletop mixer fitted with the whisk attachment, add the cream cheese, sugar, vanilla, cinnamon, ginger, and salt, and whisk together until smooth.
• Whisk in the eggs until incorporated.
• Then, add the pumpkin and whisk together until smooth.
• Add the milk and whisk together until incorporated and smooth.
• Pour the pumpkin custard over the pastry and bake on the center oven rack for 30-35 minutes or until the custard sets.
• As soon as the pie comes out of the oven, run a knife around the edges and pour the cooled syrup along the edges of the pie so that the syrup gets down to the bottom to soak the pastry.
• Allow the pie to cool completely.

Serving

I like to serve this pie chilled, so it’s a great make-ahead dessert. Prepare it the day before and store it in the refrigerator. You can serve it straight from the fridge or let it come to room temperature. The pumpkin filling sets into a cross between a creamy custard and a smooth cheesecake. Everyone will love it as long as you don’t forget the coffee! Kali Orexi!

More Pumpkin Pie Recipes:

• Pumpkin Pie Bars
• Mini Holiday Pies
• Phyllo Pumpkin Pie
• Pumpkin Swirl Loaf

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Ruffled Pumpkin Pie (Phyllo Crinkle Pie)

Yield: Serves 12

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Ingredients

• 1/2 pound (#4) phyllo pastry, thawed and at room temperature
• 4 oz (120g) butter, melted

For the Syrup:

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cinnamon stick
• 1 teaspoon pure vanilla extract

For the Custard:

• 8 oz (226g) cream cheese
• 1 cup (240g) granulated sugar
• 3 egg yolks
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 15 oz pureed cooked pumpkin
• 2 cups lukewarm milk

Instructions

Preheat the oven to 350 °F, 180 °C.

Take two sheets of phyllo at a time and gather them up to form an accordion and place them into a 9 by 13-inch baking pan. (see video)

Bake on the center rack of the preheated oven for 10 minutes.

Pour the butter evenly over the top of the pastry and bake for an additional 10 minutes.

Make the Syrup: Combine the water, sugar, and cinnamon stick together in a saucepan and bring it to a boil. As soon as the sugar dissolves remove the pan from the heat and add the vanilla extract. Set aside to cool.

Make the Pumpkin Custard:

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the cream cheese, sugar, vanilla, cinnamon, ginger, and salt. Whisk together until smooth.

Add the eggs and whisk together until incorporated. Add the pumkin and whisk together until smooth. Add the milk and whisk together until incorporated and smooth.

Pour the pumpkin custard over the pastry and bake on the center rack of the oven for 30-35 minutes or until the custard sets.

As soon as the pie comes out of the oven run a knife around the edges and pour the cooled syrup along the edges of the pie so that it gets down to the bottom to soak the pastry.

Allow the pie to cool completely and serve with coffee. Kali Orexi!

Notes

This pie can be prepared a day ahead and stored in the refrigerator. Serve it cold or at room temperature.

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